This section of Watercress.com is presented in honor of our many Chinese
friends and customers. It is presented in Chinese, replicating a promotional
campaign touting watercress’ incredible nutritional benefits to the
Chinese.
Recent studies have revealed that the Chinese in the United States consume
nearly 25% of the watercress enjoyed in this country. They eat it primarily
in watercress soup, a staple in most Chinese households, but also enjoy
it in stir-fry, steamed and as a bed for meat entrees.
It is even more interesting when you consider that the word watercress in
Chinese means ‘foreign vegetable,’ as in not indigenous to their
country. How then did watercress become such an important part of Chinese
cuisine?
While we don’t pretend to know the answer, we’ve been told the
Chinese find its slight bite and flavor contrast appealing . . . that in
watercress soup it seems to bring their body back into balance (both nutritionally
and holistically), and well...it just tastes good.
What makes Chinese cuisine interesting is the way the Chinese use the watercress
(they cook it) and how this relates to the nutritional value of watercress.
It’s well known that watercress, ounce-per-ounce, has more calcium
than milk, more vitamin C than oranges and more iron than spinach. However,
an ounce of uncooked watercress would cover your placemat. An ounce of cooked
watercress is literally 3-4 bites.
Eat More Watercress! Turn Over a New Leaf . . . for Life!